Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.
This unique take on dal is loaded with broccoli and warm spices.
If you find yourself with a lot of broccoli on hand, try making a double batch of this pesto - it keeps beautifully in the freezer.
Here’s an unusual pȃté that would be an excellent addition to a vegetarian riff on a charcuterie platter. Add some good bread, a bowlful of olives, some pickled vegetables, a couple of nice cheeses and you would have quite the spread. It’s also really good on a piece of toast when you want a quick snack.
This is a hearty dish that vegetarians, vegans, and meat-eaters will all appreciate, making it ideal for a potluck or dinner party. For a wheat-free dish, you could even swap the couscous with quinoa.
These poppy seed muffins are far from basic, with lots of lemon juice and zest, freshly grated ginger, and an easy glaze with Satsuma juice.
These short ribs are coated in a spice-infused, fruity, Asian-inspired sauce.
Similar to Hasselback potatoes, this is a knock-out side dish made up of very thinly sliced potatoes nestled in a baking dish, seasoned simply with salt and pepper and fresh thyme.
This recipe for ajiaco is by no means authentic, but it is a good approximation of the traditional Colombian chicken and potato stew, warming and filling, a comforting soup for chilly winter days. Authentic ajiaco calls for an herb called guascas, but we’ve substituted it with oregano in this recipe. If you’re able to find guascas though, by all means use it here.
Honey Bee Bars are a staple at the Willy Street Co-op, and a longtime customer favorite. Now you can make them at home -- this recipe couldn't be easier.
Customer favorite from the Co-op's deli.
This hearty vegan main dish is perfect for a special occasion. The parsnip and potato mash is great on its own too. It also freezes well, and many of the components can be prepared ahead of time.
Prime rib roast is ideal for special occasions, and this one is juicy and beautifully flavored, with varying degrees of doneness throughout, so everyone at the table will be happy. Horseradish sauce with lemon and cream, and savory sauteed mushrooms gild the lily.
This aromatic glazed ham is a stand-out centerpiece on a festive holiday table. An array of spices, as well as light and dark brown sugar, molasses, and apple cider impart loads of flavor and give the ham a dark brown, crispy crust.
Golden, crunchy, and salty-sweet, these latkes can be served with applesauce or sour cream, or both, or nothing at all (they’re that good!). You might even try smoked salmon or caviar. Squeezing as much moisture as possible out of the apple-potato-onion mixture is the key to crispy pancakes.
This nutty pasta dish is great with quinoa spaghetti, if you’re cooking gluten free.
Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
This is a fairly easy meal for two to whip up, but browning the pork chops in butter is a small extra step that makes this meal gourmet. Use a mandoline to make quick work of shredding the Brussels sprouts.
A blend of bonito flakes, dried kombu, and shiitake mushrooms contribute to an even meatier-tasting burger. Take care not to overwork the ground meat.
This savory tart could be served as dinner with the addition of a green salad, or as an elegant appetizer for a larger group. Try an assortment of fresh mushrooms, like button and oyster and porcini, or just use one variety.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
As shown by Chef Chantell on NBC-15.
This comforting meal makes enough to feed a crowd, and its sweet-sour combination of caramelized onion, beer, and vinegar gives it distinctive character. Note that the short ribs will need to sit, seasoned, for eight hours in the refrigerator, but almost all of the preparation time is hands-off. Excellent served over buttered noodles or mashed potatoes.
These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.
This English pudding is dark, tender, and quite tart. Served with liberal amounts of sweet, buttery, vanilla “hard sauce” (actually a misnomer, since the sauce is liquid and warm), this dessert could easily become a holiday tradition.
This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
Here's a flavorful Mediterranean-inspired dish from the Willy Street Co-op's deli.
You can now create this popular dish from the Willy Street Co-op at home!
A Willy Street Co-op Deli favorite.
Here's a recipe for one of the Co-op's most popular baked goods, so you can make it at home!